ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC AND SAGE
Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful and healthy low-carb meal that feels like a comforting pasta dish! Perfect for fall! Keep it vegan or add grated Romano cheese!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F
- Cut spaghetti squash in half (widthwise) and place open side down on a parchment-lined baking sheet. Bake 30-40 minutes until knife-tender, turn on their side, and roast 5-10 more minutes to allow steam to dry out!
- While squash is baking, heat oil and butter in a large skillet over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes.
- Season generously with salt and pepper and nutmeg. Feel free to deglaze the pan with a little wine if you like, cooking this off.
- Scoop out the spaghetti squash seeds, then add the long strands into the saute pan with the mushrooms and stir to incorporate.
- Taste for salt, and add more if necessary. Stir in most of the grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and a sprinkling of pine nuts.
Nutrition Facts : ServingSize with cheese and no pine nuts, Calories 378 calories, Sugar 12 g, Sodium 253.2 mg, Fat 26.2 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 7.5 g, Protein 14.1 g, Cholesterol 30 mg
ROASTED SPAGHETTI SQUASH WITH PARMESAN MUSHROOMS
Healthy roasted spaghetti squash tossed with mushrooms, spinach, Parmesan, and garlic. An easy vegetarian recipe and gluten free dinner idea.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
- Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet.
- Bake the squash until fork-tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium-high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
- Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.
Nutrition Facts : ServingSize 1 (of 2), Calories 417 kcal, Carbohydrate 49 g, Protein 23 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 23 mg, Fiber 11 g, Sugar 18 g, UnsaturatedFat 10 g
PASTA WITH BUTTERNUT SQUASH AND MUSHROOMS
This fast and easy pasta is loaded with earthy mushrooms and sweet butternut squash.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in boiling hot water for 30 minutes. Drain and pat dry.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
- Chop the mushrooms. Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the water evaporates and the mushrooms are crisp around the edges, about 5 to 8 minutes.
- Add the garlic, shallot, oregano and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Season with salt and pepper. Top with the remaining 1/2 cup parmesan.
SQUASH AND MUSHROOM MEDLEY
Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED SQUASH AND MUSHROOM PASTA
Earthy roasted mushrooms and hearty, sweet roasted butternut squash lend exceptional flavor of this pasta dish.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Toss breadcrumbs with 2 tablespoons cheese and 1/2 teaspoon salt.
- Toss squash with 3 tablespoons oil and the sage, if using, season with salt, and spread on a rimmed baking sheet. Roast 10 minutes. Meanwhile, toss mushrooms with remaining tablespoon oil; season. Push squash to one side of pan and add mushrooms. Roast 10 minutes. Flip vegetables and roast until tender and golden, 20 minutes. Remove half the squash, sprinkle remaining vegetables with breadcrumb mixture and return to oven. Roast until golden brown, about 5 minutes.
- Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 1/2 cups pasta water, then drain. Add reserved squash and 1 cup pasta water to pot, and cook over medium-high heat, mashing as it comes to a boil. Add pasta and remaining 6 tablespoons cheese. Season with salt and pepper. Add more pasta water, if necessary, to make a creamy sauce. Stir in remaining vegetables just before serving. Sprinkle with additional cheese and drizzle with olive oil.
Nutrition Facts : Calories 594 g, Fat 15 g, Fiber 8 g, Protein 21 g, SaturatedFat 4 g
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
ROASTED SQUASH WITH PARMESAN
Parmesan cheese complements tender summer squash and green zucchini in this recipe from chef Dan Kluger of ABC Kitchen. It's a delicious and versaitle summer side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.
- Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.
- Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
- Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.
- Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.
SQUASH, MUSHROOM & SAGE PASTA
Get some earthy flavours going - use whichever pasta shapes you have to hand
Provided by Good Food team
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
- Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.
Nutrition Facts : Calories 441 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 0.13 milligram of sodium
DELICATA SQUASH AND ROASTED MUSHROOMS WITH THYME
Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than just pretty - it's edible, too.
Categories Mushroom Side Roast Thanksgiving Vegetarian Quick & Easy Squash Fall Vegan Thyme Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (as part of main course)
Number Of Ingredients 6
Steps:
- Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.
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- Slice your squash in half lengthwise, leaving skin on (reserve the other half for another use, such as Butternut Squash Soup!). NOTE: Your squash should be bright orange in color. If pale, it’d be best to try another squash. Scoop out seeds and discard or compost.
- Rub squash in a bit of oil and sprinkle with salt and pepper. Place garlic cloves on the prepared baking sheet and top with squash cut-side down (the squash should cover the garlic so it doesn’t burn). Bake for 35-40 minutes, or until the skin is blistered, golden brown, and a knife inserted into the squash comes out very easily.
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